Almond Cream Crepe Cake.
BEHOLD the crepe cake.
The crepe cake!!
A freaking cake made of crepes.
I’m so into it that I’m almost over it. I don’t know if I’ve ever loved a recipe so much, ever.
This is probably the exact thing that you should serve on Mother’s Day. It’s light. It’s lovely. It’s fluffy. It’s not too sweet. It’s layers of happiness and smooth, sweet almond curd with cream.
Kind of a giant pile of pancakes, but better.
The crepes are perfection. Cooked in butter until slightly golden. Cooled and then stacked, but not without layers of almond cream stuffed inside. A super thin smear of the pastry cream gets spread on each crepe before piling them high, topping them with toasted, sliced almonds and a powdered sugar shower.
How can I eat this every single day? Because I don’t know how I can go on if I don’t.
If you’re into it, you could drizzle some chocolate ganache on top. You know, if you’re one of THOSE people that needs chocolate in their life constantly (oh hi, me) or just want to up the richness of the cake.
If not, if you have someone (or are someone) who loves lightly sweet desserts, maybe a citrus fan or the person that loves to eat fruit for dessert, this has their (your) name alllllll over it.
Just how many layers are in this cake? You don’t even want to know. Really, you don’t. I might pay you to not tell you.
Ugh. I will tell you anyway though.
23. Twenty three layers. !!!!!!!!!!!!!
I really thought that 23 layers would be huge – stacked wildly high and tall – but no. This is what 23 layers looks like in all of it’s delicious glory.
The good news is that you don’t NEED 23 layers – technically you can have as many layers as you’d like, more or less.
The bad news is that it’s kind of easy to layer crepe after crepe, unless you do this terrible, awful, wonderful thing accidentally on purpose and stuff the almond cream in the crepes and roll them up and eat them like a child, and then almost eat all of the crepes. And have to make another batch.
Annnnnyhoo. If you freakishly love almond like I do, this will be a cake that you want to bury your face in for the next few weeks. There is no other way to be.
Almond Cream Crepe Cake
- 4 large eggs
- 1 1/2 cups milk
- 1 cup water
- 2 cups all-purpose flour
- 3 tablespoons melted butter, plus extra for the pan
- 1 teaspoon vanilla extract
- toasted, sliced almonds for topping
- powdered sugar for topping
almond cream filling
- 1 1/4 cups half and half
- 1 tablespoon almond paste
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1/2 teaspoon almond extract
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Add the eggs, milk, water, flour, butter and vanilla to a blender. Pulse for 15 to 30 seconds until blender. Pour the mixture into a bowl and cover it. Place it in the fridge for at least 30 minutes – I usually refrigerate overnight.
- To make the crepes, heat a nonstick skillet (about 9-inch) over medium-low heat. Brush with butter. Add 1/8 cup of crepe batter to the pan and swirl the pan so it coats the entire bottom. Cook for about 30 seconds, and then use a spatula to flip the crepe over. Cook for 15 to 30 seconds more. Remove the crepe gently and place it on a cutting board to cool. Repeat with the remaining batter. This should give you about 25 to 30 crepes.
- When you’re ready to make the cake, take the cooled crepes and spread a few tablespoons of the almond cream on top. Make sure it’s a VERY thing layer! Or else the weight of the crepe cake will cause the lowest crepes to shirt. Repeat with all the crepes and add powdered sugar or almonds on top. Refrigerate for 1 hour before slicing.
almond cream filling
- Fill a large bowl with ice and ice water.
- Bring 1 cup half and half, the almond paste, sugar, salt and cornstarch to a bubble over medium heat in a saucepan.
- In a bowl, whisk together the remaining 1/4 cup half and half with the eggs. Slowly whisk in a few tablespoons of the bubbling mixture to temper the eggs, stirring constantly. Add the egg mixture back in the saucepan. Bring the mixture to a boil over medium heat, whisking constantly. Cool, stirring often, until the mixture coats the back of a spoon, about 3 to 4 minutes. Remove the pot and immedaitely place it in an ice bath, stirring continuously. Stir in the butter until it melts. Let the mixture cool completely.
- Use a whisk of electric mixer, beat the heavy cream until peaks form. Gently fold it into the cooled almond cream. Place in the fridge until ready to use.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Also thinking: it’s crepes. It’s breakfast? No complaints from me.
49 Comments on “Almond Cream Crepe Cake.”
Okay, I think it’s safe for you to go ahead and pat yourself on the back. This is impressive. I’m not going to lie. And for a man to admit that is hard. 23 layers? I’m a huuuuuuuuuge crepe man. They are so good! My wife always burns them and we end up throwing them out. Drizzling caramel on top.
Did you get motivation for this from Scandal? I have actually thought about a cake like this since they had it on there. So glad you made it!!
That dusting of powdered sugar though… <3 Crepe cakes are so perfect and you can never go wrong with almond and cream! Sounds nutty and light.
Oh my gosh, this looks so incredible. It’s almost too pretty to eat (ALMOST). Love it.
Jessie, with this crepe cake cut you win the Internet today! And I did quick calculations – one serving (whole cake = 6 servings) provides 437 kcal and 53.5 grams of carbohydrates it means I need to go for 40 minutes run if I want to have it – i should manage!
Not sure how you calculated but MFP shows it at more like 700 kcal and 68 g carbs.
Still worth it, IMO – looks delicious!
I used free Recipe Analizer https://happyforks.com/analyzer for the calculations. The final numbers may vary depending on a data base of calculator you use, exact quantities and products you enter (i.e. I used reduced fat milk and reduced fat half-half. I also skipped the powdered sugar for topping. Including it will increase the number of calories and carbs).
Mmmmm … oh that almond cream, is calling my name!! Im a complete chicken when it comes to making crepes – but for this cake … ahhh I think Ill have to give it a shot
That last photo is so insanely gorgeous! Stunning cake, Jessica!
I’ve been wanting to do a crepe cake for so long now. This beauty is making me want to get up from my seat and get to it!
Absolutely perfect, simple, elegant and I just love almonds…….need I say anymore.
I’ve been wanting to try to make a crepe cake! But I’ve actually never even made crepes… so maybe I should start there. This looks incredible!!
Pingback: I'd Eat That - hungrygirlporvida.com
This is pretty epic! That last pic showcasing all the layers? *faint!!*
Not only does this cake look face plant worthy, but I am so in love with these photos! The pretty blue background and the color of the tulips, freaking love it.
What a beautiful cake! It looks so light and fluffy!!
that sliced photo is giving me LIFE.
Darn autocorrect? LOL
“Make sure it’s a VERY thing layer! Or else the weight of the crepe cake will cause the lowest crepes to shirt.”
i have been craving a crepe cake! it needs to happen. yay!!!!
Oh my love this looks amazing. And I would be adding the chocolate. This is one fabulous stack!
I’ve always wanted to make a crepe cake. Having seen this, I will be able to think of nothing else until I do! And almond cream? That put me over the edge.
OMG! I want this entire cake handed to me on Mother’s Day, only no one but me is allowed to eat it! Your last pic in this post…the layers!!!!! I cried a little. I absolutely love almond paste and extract. Fab!
I’m excited to try making this gluten free. How much butter? I didn’t see it in ingredient list (for the almond creme)?
If you’re thinking breakfast, my dad makes what we call egg pancakes. They are very similar to crepes, especially with almond in them. We butter them, sprinkle with granulated sugar to taste (my hubby uses brown sugar), roll them up, and enjoy! Dad adds wheat germ to his before rolling them up. So good!
Pingback: Weekly Roundup: April 18th-22nd – Moira muses…
8th You have making money online system of your PC… G01.. It is part time work suitable of everyone. Earned $6k easily .You try lot of time spend of your work you can more earn than $6k.M4
This recipe is everything that is good in the world! And your photos! Oh my God so fantastic!
Pingback: Sunday Pairings - Nomad Luxuries
I’m OBSESSED with anything almond and I love crepes This looks so light and delicious. I would overeat – every time. And then make it again!!
Luci’s Morsels :: fashion. food. frivolity. Follow Along on Instagram – @lucismorsels
So pretty! I’ve always wanted to make one of these. That almond cream filling sounds like HEAVEN. :)
oh my goodness!! this must be delicious!!
Moi by Inês
oh wowwweee yum to tha maxxx! also wanted to say that i LOVE the shot of you in your pink skirt with pink nails and denim jacket in front of the camera..its just the perfect pure essence of jessica without even seeing your face. i know you’ve been saying you want to continue to improve your photography..just know that oh we notice your efforts, guurrrrL mmhmmm! xo
So pretty! What mother wouldn’t like this cake for mother’s day?!
Pingback: Wednesdays | 26
This looks and sounds like a dream.
Pingback: The Week's End - The District Table
Hi Jessica, do you know if I could make this cake ahead of time (like a day or 2). Would it make it better or soggier? Tia!
hi elina, unfortunately you can’t make this ahead of time – it would probably completely fall apart! it really needs to be made right before serving, or maybe the morning of – but not very far in advance.
Oh ok! Thanks so much for getting back to me. I’ll make it right before then (and cross my fingers it turns out and there is no emergency trip to the bakery) ;)
Is it necessary to use both half and half, in addition to the heavy cream? Or can I just use the half and half I have on hand.
Just made this for the third time! (I’ve made the crepes with gluten free flour). Last time I made this I had it on my cake stand with a glass cover and chilled it in the fridge. When I took it out of the fridge, it had a lot of condensation on the inside of the cover and the top powdered sugar was “wet.” Everything was cooled when I put it in the fridge. So, my question is when you chill it, do you cover it? Or should this time I leave it uncovered?
Thanks for all your amazing recipes! I LOVE your blog.
i wouldn’t cover it! i’d chill it uncovered. :)
total pinterest FAIL.
made everything perfectly, turned out perfect. This does not pan out well. NOT a good idea at all.
It becomes lopsided, hard, chewy, and a pile of mess.
pinterest pictures and recipes like this are only made to look pretty and to appeal to the eyes only, not your belly.
We just made this and it is delicious. There was no heavy cream in the fridge so we opted out of that part and the almond filling still tastes wonderful. Thank you for the Mother’s Day crepe cake recipe.
Almond is the only dry fruit which helps your brain to work better, and it’s cake 😍
I just can’t discribe its yummyyyyy
never made crepes before. as soon as they’re cooled can you stack them until you’re ready to fill them?
just wondering if they will stick to themselves?
this looks amazing!! thanks!
I made this this past weekend after having made it last fall for the first time. Deliciously decadent – everyone loves it! Thank you!
I’m wondering if you can make crepes a day before you assemble cake?